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Cajun / Creole Restaurant Washington, D.C. • (202) 408-8848
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For some of the best Cajun and Creole cooking outside Louisiana, served with warmth and swagger in a handsome split-level dining room, head to Washington DC's Acadiana. Try the blackened redfish or snapper amandine.

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Chef Katsuya Fukushima at Washington DC's Daikaya trained under a ramen master at a noodle factory in Sapporo, Hokkaido before joining the restaurant. The result? Flavour-packed dishes.

Several dishes are winning popularity contests at L.A.'s Superba Snack Bar, but a standout is the porchetta served on rye bread and topped with dill pickles.

A prime location on the edge of Baltimore's Federal Hill neighbourhood makes Bluegrass Tavern a go-to spot for fresh, modern Southern cooking (don‘t ignore the impressive list of artisan bourbons).

The tender baby squid is a standout dish at Ronin, a new Hong Kong izakaya with a hip, exclusive atmosphere.

London's Newman Street Tavern serves a refreshing mix of British classics and modern, seasonal dishes - don't skip the oysters.